How to Make Chicken Stock from Scraps

If you do any cooking at all, you’ve run across a recipe or two that calls for chicken broth. Instead of relying on expensive canned or boxed broth, make your own chicken stock at home for a budget friendly alternative.

Originally published June 2011; this post has been updated.

Roasted chicken, onion, celery and carrots in a pot, ready to make chicken broth.

What’s the Difference Between Stock and Broth?

You’ll often see the terms used interchangeably, and I do so here, as well. Stock and broth are pretty similar in their flavor and how you’d use them in the kitchen. The difference is in how they are made. 

Chicken stock is made with just the bones. Using the carcass of a roasted chicken to transform it into a golden stock is perhaps the most frugal thing you can do in your kitchen. 

Chicken broth is made from meat, or meat with bones. In other words, a whole chicken (or chicken parts) are cooked to create a broth. When making broth, you’ll end up with cooked chicken that can be removed from the bone and used in recipes or stirred back into the broth to make a chicken soup.

The methods included below work interchangeably with either a whole roasted chicken or the bones remaining from a roasted chicken meal. You can also use this method to turn a leftover turkey carcass into a rich turkey stock.

Why Make Chicken Stock at Home?

My mother would no sooner toss out a leftover roasted chicken carcass than she would rob a bank. Consequently, neither would I. But I’m shocked at the number of roast chicken carcasses I’ve seen go in the trash over the years (mind you, I’ve rescued some, too). Is it because people don’t know how to make chicken stock? Or because they think it is too much work?

Making chicken stock is like finding free food. Because you’re using the bones, essentially a waste product from another meal, it costs next to nothing. This is typically what I make, rather than using a whole chicken, purely due to the frugality of it. 

Homemade chicken stock/broth eliminates the cans or boxes that store-bought stock comes in, too.

ingredients for chicken broth on a marble background: roasted chicken, onion, celery, thyme, bay leaf, garlic, carrots.

Ingredients

Chicken   You’ll need to decide if you want to make this recipe with the chicken carcass or a combination of bones and meat. If you use just the chicken bones, use two to three carcasses for better flavor. You can use a whole roasted chicken – yes, even store bought rotisserie chicken – or purchase inexpensive chicken parts like legs and wings. 

Here is the secret to the best tasting chicken broth and stock: Always, always use roasted chicken. Roasting the chicken before turning it into broth (or using leftover roasted bones) results in a richer, more flavorful broth than using raw chicken.

Vegetables Technically, these are optional. You can easily make a very plain chicken broth or chicken stock recipe without them. But adding veggies adds more flavor. In the recipe below I offer some very specific amounts, but know that this is flexible. Use fresh veggies, wilted veggies salvaged from your produce drawer, or use the trimmed ends of carrots, celery, and onions that you cut off when you’re cooking. (Toss them into a container and stockpile them in the freezer. When you’re ready to make a batch of homemade chicken stock, add those for extra flavor.)

Seasonings Again, these are optional but can elevate the flavor of your broth. If you plan to use the stock in a variety of recipes, keep it simple. I tend to add bay leaves and a few sprigs of thyme along with salt and pepper. Parsley is another herb that works well for a simple stock.

Vinegar Increasing the acidity of the broth by adding a bit of vinegar can help draw more nutrients out of the bones

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Chicken broth after cooking.

Making Homemade Chicken Stock

This is one of those recipes that can be made in a number of ways, depending on what you have available to cook with and your preferences. 

Stove top: Place all of the ingredients in a large stock pot and add cold water to within 3″ of the top. Bring to a simmer, then turn the heat down to low. Keep the lid on the pot and cook for 6-8 hours. 

Slow cooker: Place all of the ingredients in the pot of your slow cooker and fill nearly to the rim. Turn the heat to low and cook for 24-48 hours. Personally, I prefer making chicken stock in the slow cooker, since it allows me to cook it longer, drawing out the flavor and nutrients, without worrying about keeping the stove on overnight.

Instant Pot: As with the other methods, you’ll put all of the ingredients in the Instant Pot liner. Add cold water to the maximum fill line. Lock the lid in place and cook on high pressure for 45 minutes. Allow the pressure to release naturally, then remove the lid.

Proponents of a long and slow cooking time to make a rich bone broth discredit the pressure cooker method, but we’re all pinched for time and if this method makes it easy for you, by all means embrace it.

Once cooked, use a slotted spoon to remove the solids from the liquid. If you’ve cooked chicken with meat on the bones, set aside to cool, then use clean hands to remove the meat from the bones for use in other recipes.

Pour the liquid through a fine mesh strainer to remove any remaining solids. Use this homemade stock immediately or store for use in recipes as directed below.

white bowl full of chicken broth.

Using this Homemade Chicken Broth

This flavorful stock is a warm, nourishing meal on its own, but when a recipe calls for broth or stock, using your own is easy. Try it in these recipes:

glass jar of canning broth, showing a suitable headspace for freezing.

Storage

Refrigerate: Cool broth and store in an airtight container for up to four days in the refrigerator.

To freeze broth: Cool broth and transfer to straight-sided freezer containers. (This will make it easier to access the broth if you forget to plan ahead!) Be sure to allow enough headspace for expansion as the liquid freezes. Go here for more on freezing in glass jars

For shelf-stable broth: This chicken stock can safely be preserved using the pressure canning method outlined here. (You cannot safely preserve broth with a water bath canning method.) 

FAQs

Is chicken broth gluten free?

This homemade recipe is naturally gluten free and made without any ingredients that add gluten. Store bought chicken stock may have flavorings and preservatives that include gluten. 

Can I make chicken stock from a rotisserie chicken? 

Certainly! If you find yourself in a time pinch and leaning on a ready-to-eat chicken, save the bones. A rotisserie chicken works as well as a home roasted chicken for making stock. (Note that a rotisserie chicken might not be gluten free, and homemade stock made with one wouldn’t be gluten free.)

Can you freeze chicken stock?

Absolutely. As mentioned above, it will last in the freezer for about six months. For ease of use, freeze in straight-sided containers that will allow you to ease the frozen broth out before it’s fully thawed. Be sure to allow enough headspace for expansion, especially if you’re using glass jars.

glass jar of chicken broth before freezing.

★ Did you make this homemade chicken broth? Don’t forget to give it a star rating below! ★

Roasted chicken, onion, celery and carrots in a pot, ready to make chicken broth.

Easy Homemade Chicken Stock

Yield: 6 quarts
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This homemade chicken stock (or broth) is easy to make and is great for drinking or as a base for soups. Instead of spending money on canned broth, save some money and make your own. It's easy!

Ingredients

  • 1 whole roasted chicken or 2-3 chicken carcasses
  • 1 onion, halved
  • 3 large carrots,
  • 3 ribs celery
  • 4 cloves garlic
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon peppercorns
  • 1 teaspoon salt
  • 2 tablespoons vinegar

Instructions

On the stove top:

  1. Place all of the ingredients in a large stock pot and add cold water to within 3″ of the top.
  2. Bring to a simmer, then turn the heat down to low. Keep the lid on the pot and cook for 6-8 hours. 

In a slow cooker:

  1. Place all of the ingredients in the pot of your slow cooker and fill nearly to the rim.
  2. Turn the heat to low and cook for 24-48 hours.

In an Instant Pot:

  1. Place all of the ingredients in the Instant Pot liner. Add cold water to the maximum fill line.
  2. Lock the lid in place and cook on high pressure for 45 minutes.
  3. Allow the pressure to release naturally, then remove the lid.

Straining the broth:

  1. Once cooked, use a slotted spoon to remove the solids from the liquid.
  2. Pour the liquid through a fine mesh strainer to remove any remaining solids. Use this homemade stock immediately, refrigerate for up to 4 days, or freeze up to 6 months.

    Notes

    If you’ve cooked chicken with meat on the bones, set aside to cool, then use clean hands to remove the meat from the bones for use in other recipes.

    Use fresh veggies, wilted veggies salvaged from your produce drawer, or use the trimmed ends of carrots, celery, and onions that you cut off when you’re cooking.

    For shelf-stable broth: This chicken stock can safely be preserved using the pressure canning method outlined here. (You cannot safely preserve broth with a water bath canning method.) 

    For a low sodium chicken broth, skip the salt.

    Nutrition Information:
    Yield: 8 Serving Size: 1 cup
    Amount Per Serving: Calories: 6Unsaturated Fat: 0gSodium: 10mgCarbohydrates: 1g

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    About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

    35 comments… add one
    • Scarlett Feb 25, 2022 @ 13:27

      I,too,have been making and canning my own broth for years. After using homemade for so long store bought canned just doesn’t taste right! I keep bones (chicken, beef, pork) in the freezer until I have enough to make a large batch. I do the same with vegetable peelings to make a veg broth. Carrots, onions, garlic and tomato skins mostly since not all peelings are good for broth. So yummy and soooo easy.

      • AttainableSustainable Mar 1, 2022 @ 8:26

        Yes, so much better than store-bought!

    • Mary Jan 6, 2021 @ 6:49

      About how much sodium (no salt) in this recipe?

      • Kris Bordessa Jul 16, 2021 @ 16:49

        Check the nutrition info at the bottom of the recipe!

    • Michelle Mar 24, 2018 @ 22:06

      So easy to make and a great result.

    • Frances A Eckhardt Nov 15, 2017 @ 4:42

      Where do you find the carcasses?

      • Kris Bordessa Nov 24, 2017 @ 14:04

        They’re left over from cooking a whole chicken/turkey.

    • Susan Nov 13, 2017 @ 22:05

      Has anyone heard of roasting bones on sheet , low temp x2 hrs, then simmering with veggies and water??
      My Mom did this w/ various red meat & pork bones.
      She’d collect bones, freeze them, roast when she had a goodly amount.

      • Kris Bordessa Nov 14, 2017 @ 7:54

        Yes. Bones *absolutely make a better broth when roasted. I’ve done this.

    • Diane Dec 28, 2016 @ 13:11

      When you can the broth, how long do you process it and at what pressure? And can I save the drippings from baking my turkey for later? Thanks

    • Diane Dec 26, 2016 @ 10:21

      This I am going to do now. But, I have another question. Can I freeze the juice from baking the turkey for later? I don’t think it would be good to can because the fat in it would get rancid.

    • ellen Dec 5, 2015 @ 20:34

      Nice post. I’d just like to add these two bits. Chicken feet make all the difference in chicken soup and chicken stock. Carcasses are great, but the depth of flavor and the increase in collagen makes the feet a really great addition if you can get them. Also, just a bit of acid (like lemon juice or apple cider vinegar) helps to leach collagen out of the bones. Just a Tablespoon will work!

      • Kris Bordessa Dec 9, 2015 @ 17:51

        It’s funny that you say this. I suggested this same thing and my son, who is really the most willing to try stuff like this, said, “I draw the line at chicken feet!” 😉 NEXT time, I think. 😉

    • Sandra Nov 8, 2014 @ 5:22

      Sorry for the silly question, but can you do this with other bones too, like beef or pork or lamb? Thanks.

      • Kris Bordessa Nov 8, 2014 @ 6:43

        Yes, you can. Roast the bones first for the best flavor.

        • Sandra Nov 8, 2014 @ 6:55

          Thank you Kris!

    • Jenn Scarola Nov 7, 2014 @ 10:31

      I do this all the time. I also, save all my veggie “scraps” when I am cooking. Put them in the freezer and when I have a good pile I make broth. I use every bit of the veggies I cook with. It’s great and I always have broth on hand.

    • Eric Goldman Nov 7, 2014 @ 9:07

      I make mine the same way, but I cook it for about 12 hrs. This way the bones and cartilage break down and go into the broth. Super healthy!!

    • Alexandra Jun 23, 2011 @ 13:10

      I make this and was with you all the way until you mentioned freezing. I never think to freeze it! What a good idea. But, remember not to freeze it in plastic.

      • Kris Bordessa Jun 27, 2011 @ 16:39

        A lot of times I’ll just turn around and make a delicious chicken soup, but I have a LOT of recipes that call for chicken broth, so I’ve been trying to keep my freezer stocked with homemade broth.

      • Beverly Jan 31, 2014 @ 7:53

        I will freeze it as “soup cubes” in an ice cube tray, and then transfer to a freezer bag. The soup cubes are typically 1oz per cube. You can use them as flavor boosters for things like rice or quinoa, or as a way to cool down soup for kids without diluting the flavor! 

    • Melanie @ Frugal Kiwi Jun 23, 2011 @ 11:04

      Another note, you can save chicken carcasses and veggie peelings in the freezer until you have enough to make stock and/or the inclination to do so. It doesn’t have to be a perfect storm of ingredients. Shove it all in the freezer, it’ll keep.

      • Kris Bordessa Jun 27, 2011 @ 16:38

        Yes! (Also, the perfect storm rarely happens in my kitchen.)

    • JoVE Jun 22, 2011 @ 3:01

      P.S. it makes your house smell FANTASTIC 🙂

      also, if ppl haven’t done this before you don’t have to skin the onions or whatever. You’re going to strain all of that out. Just roughly chop and throw in there for flavour.

      After the initial few hours, and straining, we take the lid off and reduce the stock for a bit. Makes it more concentrated. It takes up less space in freezer and you can then add water when you use it

      • Kris Bordessa Jun 22, 2011 @ 6:08

        Yes, I should have pointed out that not only do the onions not need to be peeled, vegetable trimmings can be used. Toss the ends of veggies like carrots, celery, parsnips in a freezer container and then toss them in when it’s time to make stock.

    • April Jun 21, 2011 @ 9:58

      I’ve been making my own broth for a couple of years. I actually can most of mine. It is the easiest pressure canning project and great for beginners. I actually wrote posts about chicken, beef and vegetable broth on my blog and how to can it. What I don’t can I freeze. My favorite part is it makes my house smell like Christmas dinner. I freeze both turkey carcasses from thanksgiving and Christmas and do one huge batch in january. I also will stockpile chicken carcasses in the freezer until I have enough to do a batch big enough to can. Make sure the broth doesn’t boil while you are cooking the bones and your broth will stay clear.

      • Kris Bordessa Jun 22, 2011 @ 6:05

        Thanks for pointing out that this could be canned with a pressure canner, as well.

    • Becky Jun 21, 2011 @ 9:30

      I REALLY want to encourage people to try this. I just started making homemade chicken broth this year, and I am amazed at how easy it is. Plus, it is practically free, which is a huge savings over the grocery store.

      BTW, I only started doing it this year, because, believe it or not, I never thought about making it from scratch, because I honestly thought it was from scratch out of the can!

      • Kris Bordessa Jun 22, 2011 @ 6:03

        Isn’t it funny (well, funny and kind of sad) that even when we think we’re cooking from scratch, some of our ingredients are those of convenience? We’ve been so used to using these items for so long, they seem like they’re the “original” product. Happy to hear you’re doing it!

    • Jane Jun 21, 2011 @ 7:09

      Love this post. I’m definitely going to try it. Also, I’d love to get your recipe for risotto. So far, I haven’t had much luck making a yummy risotto for my family.

      • Kris Bordessa Jun 27, 2011 @ 16:37

        Okay. Duly noted. I’ll see if I can get a risotto recipe up for you!

    • Roxanne @ Champion of My Heart Jun 21, 2011 @ 7:09

      I often make straight veggie stock, using essentially this method. It adds such depth to dishes.

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